Creamy Shellfish Tagine with Fennel and Harissa

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Name: Creamy Shellfish Tagine with Fennel and Harissa
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Moroccan
Ingredients: 1 pound Mussels; 1 pound Raw shrimp in shells; 1 pound Clams; 1 Lemon juiced; 2 tblspoons Olive oil; 6 Shallots finely chopped; 1 Fennel bulb chopped; 1 tblspoons Harissa or more to taste; 1 cup Cream; Sea salt to taste; Ground pepper to taste; 1 bunch Cilantro chopped

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INGREDIENTS

1 pound Mussels
1 pound Raw shrimp ; in shells
1 pound Clams
1 Lemon ; juiced
2 tblspoons Olive oil
6 Shallots ; finely chopped
1 Fennel bulb ; chopped
1 tblspoons Harissa ; or more to taste
1 cup Cream
Sea salt ; to taste
Ground pepper ; to taste
1 bunch Cilantro ; chopped

Servings

INSTRUCTIONS

Put mussels, clams and shrimp in wide saucepan with just enough water to cover them. Add the lemon juice, cover the pan, and bring the liquid to a boil. Shake the pan and cook for 3 minutes, until mussels and clams have opened. Remove shellfish, reserve the liquid, and discard any mussels that have not opened. Refresh shellfish under cold water.

Heat olive oil in tagine or heavy-based large pot, dutch oven or casserole. Stir in the shallots and fennel and saute until soft.

stir in the harissa and pour in 2 cups of the reserved liquid. Bring to boil and continue to boil for 2-3 minutes. Reduce heat and stir in cream. Simmer gently for 5 minutes to let flavors mingle. Season to taste with salt and pepper and stir in mussels and shrimp. Toss in half of cilantro, cover with a lid, and cook gently for 5 mintues. Sprinkle in remaining cilatro over top and serve immediately.

NOTES

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Creamy Shellfish Tagine with Fennel and Harissa

1 pound Mussels
1 pound Raw shrimp in shells
1 pound Clams
1 Lemon juiced
2 tblspoons Olive oil
6 Shallots finely chopped
1 Fennel bulb chopped
1 tblspoons Harissa or more to taste
1 cup Cream
 Sea salt to taste
 Ground pepper to taste
1 bunch Cilantro chopped

Put mussels, clams and shrimp in wide saucepan with just enough water to cover them.  Add the lemon juice, cover the pan, and bring the liquid to a boil.  Shake the pan and cook for 3 minutes, until mussels and clams have opened.  Remove shellfish, reserve the liquid, and discard any mussels that have not opened.  Refresh shellfish under cold water.

Heat olive oil in tagine or heavy-based large pot, dutch oven or casserole.  Stir in the shallots and fennel and saute until soft.  
stir in the harissa and pour in 2 cups of the reserved liquid.  Bring to boil and continue to boil for 2-3 minutes.  Reduce heat and stir in cream.  Simmer gently for 5 minutes to let flavors mingle.  Season to taste with salt and pepper and stir in mussels and shrimp.  Toss in half of cilantro, cover with a lid, and cook gently for 5 mintues.  Sprinkle in remaining cilatro over top and serve immediately.

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Nutrition

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Serving Size: 1 Serving (450g)
Recipe Makes: 4 Servings

Calories: 609
Calories from Fat: 364 (60%)

Amt Per Serving		% DV

	Total Fat 40.4g	54 %
	Saturated Fat 16.4g	82 %
	Monounsaturated Fat 17.1g
	Polyunsanturated Fat 3.8g
Cholesterol 288.9mg		89 %
Sodium 596.2mg		21 %
Potassium 1121.8mg		30 %
Total Carbohydrate 22.2g		7 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 18.9g
Protein 41.7g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 609

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